CAFE MURANO Slow Braised Osso Bucco Instruction Manual

CAFE MURANO Slow Braised Osso Bucco

Product Information

Specifications

• Product Name: Slow-Braised Osso Bucco
• Brand: Cafe Murano
• Origin: Milan

Ingredients & Allergens
The product contains the following ingredients:

• Cacio e pepe arancini: rice, butter (milk), pecorino (milk), parmigiano (milk), mozzarella (milk), pepper, salt, ricotta (milk), plain flour, whole egg, whole milk, panko breadcrumbs (gluten), rapeseed oil.
• Sourdough: sourdough loaf – 30% rye (gluten, sesame).
• Squash and confit garlic: garlic, extra virgin olive oil, salt, black pepper, butternut squash.
• Parsley.
• Pickled red onion: red onion, black peppercorns, coriander seeds, red lemon, olive oil.
• Chocolate olive oil cake: cocoa powder, vanilla paste, ground almonds (tree nuts), bicarbonate of soda, salt, extra virgin olive oil, sugar, whole egg.
• Pistachio chantilly: pistachio paste – pistachios (tree nuts), almonds (tree nuts), sugar, emulsifying agent (sunflower lecithin), colouring agent (natural chlorophyll – E141, natural flavour), icing sugar, double cream (milk).

Allergen Information
The product contains the following allergens:

• Milk
• Gluten
• Sesame
• Celery
• Sulphites
• Alcohol
• Egg
• Tree nuts

Storage and Use-By Date
It is recommended to transfer all components to the fridge upon receiving the product. Ensure that all chilled items are cold on arrival. The use-by date is indicated as Day Month Year.

Recycling
Please scan the provided code for recycling instructions.

Product Usage Instructions

Cooking Instructions
Remove all items from the fridge and bring them all up to room temperature, apart from the pistachio chantilly.

Antipasti

1. Place the slice of sourdough in the toaster until golden brown, then drizzle with a little olive oil if you have it.
2. Spoon the mixture on top of the sourdough toast, and garnish with the pickled red onion.
3. Cut the toast into 4 pieces and share between two plates.

Secondi

1. Spoon the polenta evenly between two serving plates.
2. Top each plate with the Osso Bucco, sauce, and gremolata.

Dolci

1. Place the chocolate olive oil cake on a baking tray and put it in the oven for 10 minutes.
2. Remove the cake from the oven and divide it evenly between two bowls.
3. Serve each bowl with a dollop of the pistachio chantilly.

Share your creation
Share your creation on social media using the hashtags @thedishpatch and @cafemurano.

FAQ

• Q: What allergens does the product contain?
  A: The product contains milk, gluten, sesame, celery, sulphites, alcohol, egg, and tree nuts.

• Q: How should I store the product?
  A: It is recommended to transfer all components to the fridge upon receiving the product and ensure that all chilled items are cold on arrival.

• Q: What is the use-by date of the product?
  A: The use-by date is indicated as Day Month Year.

• Q: How do I recycle the packaging?
  A: Please scan the provided code for recycling instructions.

Slow-Braised Osso Bucco

by Cafe Murano

COOKING TIME: 55 minutes SERVES: 2

IN THE BOX

• Cacio e pepe arancini (egg, gluten, milk)
• Sourdough (gluten, sesame)
• Squash and confit garlic
• Parsley
• Pickled red onions (gluten, mustard)
• Osso Bucco (celery, gluten, sulphites) (alcohol)
• Polenta (milk)
• Parmesan (milk)
• Gremolata
• Chocolate olive oil cake (egg, tree nuts)
• Pistachio chantilly (milk, tree nuts)

COOKING INSTRUCTIONS

• Remove all items from the fridge and bring them all up to room temperature, apart from the pistachio chantilly.
• Preheat the oven to 200°C/180°C fan/gas mark 6.

ANTIPASTI

1. Place the cacio e pepe arancini onto a baking tray and into the preheated oven for 10–12 minutes.
2. Place the slice of sourdough in the toaster until golden brown, then drizzle with a little olive oil if you have it.
3. Pour the squash and confit garlic into a small pan, then place over a medium heat and warm through for 2–3 minutes. Crush the squash and confit garlic slightly with the back of a wooden spoon. Pick and roughly chop the parsley, and stir through the crushed squash.
4. Spoon the mixture on top of the sourdough toast, and garnish with the pickled red onion. Cut the toast into 4 pieces and share between two plates.

We braise veal from HG Walter in chianti, house made chicken stock, vegetables, rosemary and thyme for three hours, until meltingly tender.

SECONDI

1. Tip the Osso Bucco, along with all the jus, into a large lidded saucepan. Cover the saucepan with the lid and warm over a low heat for 20–30 minutes, until the meat is soft and heated throughout. Make sure to flip the Osso Bucco halfway through to ensure it is evenly coated in the sauce.
2. When the Osso Bucco has 10 minutes left, place a small saucepan over a medium heat. Pour in 2 tbsp of milk or water, then stir in the polenta. Cover with a lid and heat for 6–7 minutes, stirring occasionally. Remove from the heat and add in the parmesan.
3. Spoon the polenta evenly between two serving plates and top each with the Osso Bucco, sauce and gremolata.

Reduce the oven to 180°C/160°C fan/gas mark

DOLCI

1. Place the chocolate olive oil cake on a baking tray and put in the oven for 10 minutes.
2. Remove the cake from the oven and divide evenly between two bowls. Serve each with a dollop of the pistachio chantilly.

Share your creation @thedishpatch @cafemurano

ALLERGENS
For allergens, including Cereals containing Gluten, see ingredients in bold. Made in a kitchen that handles all 14 allergens, including nuts.

STORAGE AND USE-BY DATE

• Transfer all components to the fridge as soon as received.
• Ensure all chilled items are cold on arrival.
• Use by: Day Month Year

INGREDIENTS & ALLERGENS

Cacio e pepe arancini: rice, butter (milk), pecorino (milk), parmigiana (milk), mozzarella (milk), pepper, salt, ricotta (milk), plain flour, whole egg, whole milk, panko breadcrumbs (gluten), rapeseed oil. Sourdough: sourdough loaf – 30% rye (gluten, sesame). Squash and confit garlic: garlic, extra virgin olive oil, salt, black pepper, butternut squash. Parsley. Pickled red onion: red onion, black peppercorns, coriander seeds, red chilli, allspice, bay leaves, cloves, fennel seeds, mustard seeds, malt vinegar (gluten), demerara sugar, salt. Osso Bucco: veal ossobuco, flour (gluten), salt, black pepper, carrot, leek, celery, onion, rosemary, thyme, bay leaves, tomatoes, tomato purée, chicken stock (celery), garlic, red wine (sulphites) (alcohol). Polenta: polenta, milk, parmesan (milk), unsalted butter (milk), salt. Parmesan: (milk). Gremolata: parsley, garlic, lemon, olive oil. Chocolate olive oil cake: cocoa powder, vanilla paste, ground almonds (tree nuts), bicarbonate of soda, salt, extra virgin olive oil, sugar, whole egg. Pistachio Chantilly: pistachio paste – pistachios (tree nuts), almonds (tree nuts), sugar, emulsifying agent (sunflower lecithin), coloring agent (natural chlorophyll – E141, natural flavour), icing sugar, double cream (milk).

RECYCLING
Scan here for instructions.

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